I ADORE Italian canned tuna in olive oil. I used to bring home a couple dozen cans each year, but now it is in my supermarket. Tonnato sauce is a staple at our house. We love it in the summer over cold chicken, turkey or tossed with pasta and arugula for a quick meal.
Traditional Veal Tonnato uses a cold poached veal roast (usually a loin or leg). I became a big fan after my first taste in Piemonte a few years ago. My quick version was to quickly cook some veal scallopini in a little butter and lemon juice. Place cooked veal on bruschetta and top with the tonnato sauce and a few capers. YUM!
Quick Tonnato Sauce
1 can Italian tuna in olive oil
1/2 c. mayo
2 T. capers
1 T. anchovy paste (or 1 anchovy fillet)
1 T. lemon juice
salt and pepper
a splash of olive oil (less than 1/4 c.)
Throw all ingredients in a food processor until blended. It couldn't be easier. You will become hooked! Try the leftover sauce (if there is any) with pasta and arugula!